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HAM DAY!!, with Q-view. - Page 2

post #21 of 29
That looks and sounds amazing. Thanks for posting your recipe. I'm definitely stealing that one!
post #22 of 29

:drool:Awesome!!!

post #23 of 29
Thread Starter 

Sliced it up this morning. I'm not a very good carver, but the meat is really moist and tender.

 

 

The glaze and cookie crumbs weren't completely caramelized, but for a first attempt I'm thrilled with it.

 

 

Made a fritada for brunch this morning. Eggs, ham, asparagus and some of the smoked cheese I did a couple weeks ago.

post #24 of 29

That is outstanding, bet your bride is wondering how you got so smart! You aren't 'sposed to be smart AND good lookin.....!!

 

Great smoke man, you never know what you'll find when you strike out on your own.

 

Looks like you found a keeper! Good looking brunch too!

post #25 of 29

Great looking ham and I love the breakfast. Well done!

 

Disco

post #26 of 29

Very nice job! Caramelizing put it over the top.

 

:Looks-Great:

post #27 of 29
Hey Md,

Your ham looks fantastic!! What a great project!

Did you like the 4 hours of cold smoke on it? That is the same amount of cold smoke I go with on ham, and we like it....enough smoke to taste, but not too much to dominate.

Did you inject brine as well? I've taken to deboning my leg sections because I seem to run into trouble whenever I cure with the bone still in.

Looks amazing, thanks for sharing!
Clarissa
post #28 of 29
Thread Starter 
Quote:
Originally Posted by SnorkelingGirl View Post


Did you like the 4 hours of cold smoke on it? That is the same amount of cold smoke I go with on ham, and we like it....enough smoke to taste, but not too much to dominate.
Yes, it seems like the perfect amount. I didn't want smoke to be the main flavor, and with the mild apple pellets 4 hours seems just about right.


Did you inject brine as well? I've taken to deboning my leg sections because I seem to run into trouble whenever I cure with the bone still in.
I did inject, all along, and into the bone, as well as every inch or so throughout the meat. It seems to have worked out well, no sour or bad smells at all and it looks fine.

Looks amazing, thanks for sharing!
Clarissa
post #29 of 29
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

That is outstanding, bet your bride is wondering how you got so smart! You aren't 'sposed to be smart AND good lookin.....!!

Well no worries then, since I'm neither!! My bride has the monopoly on looks and brains, I'm lucky to have her.

 

Great smoke man, you never know what you'll find when you strike out on your own.

 

Looks like you found a keeper! Good looking brunch too!

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